Cytotoxic and genotoxic potential of liquid synthetic food flavorings evaluated alone and in combination

Detalhes bibliográficos
Autor(a) principal: Marques,Gleuvânia Santana
Data de Publicação: 2015
Outros Autores: Silva,Sara Iolanda de Oliveira da, Sousa,João Marcelo de Castro e, Ferreira,Paulo Michel Pereira, Peron,Ana Paula
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100183
Resumo: This study aimed to evaluate the cytotoxic and genotoxic potential of food flavorings (Strawberry, Condensed Milk and Chocolate) on Allium cepa meristematic root cells, with exposure times of 24 and 48 hours. Cytotoxic and mutagenic potential were evaluated separately at doses of 0.2, 0.4 and 0.6 ml and in combination, in which for each dose, the same dose of one other flavoring was combined. The results were analyzed by the Chi-square test (p <0.05). The Strawberry flavor in both exposure times and the three studied doses, the Condensed Milk at 0.6 ml in the 48 hour exposure time, the Chocolate flavor at 0.4 ml, exposure time of 48 hours, and at 0.6 ml, in both exposure times and all treatments with combined doses, significantly reduced the cell division rate, proving to be cytotoxic. No treatment resulted in a significant number of cellular aberrations in A. cepa cells, therefore, the flavorings, under the conditions studied, were non- mutagenic.
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spelling Cytotoxic and genotoxic potential of liquid synthetic food flavorings evaluated alone and in combinationfood additivetoxicity at the cellular levelmeristematic cells of Allium cepa rootsThis study aimed to evaluate the cytotoxic and genotoxic potential of food flavorings (Strawberry, Condensed Milk and Chocolate) on Allium cepa meristematic root cells, with exposure times of 24 and 48 hours. Cytotoxic and mutagenic potential were evaluated separately at doses of 0.2, 0.4 and 0.6 ml and in combination, in which for each dose, the same dose of one other flavoring was combined. The results were analyzed by the Chi-square test (p <0.05). The Strawberry flavor in both exposure times and the three studied doses, the Condensed Milk at 0.6 ml in the 48 hour exposure time, the Chocolate flavor at 0.4 ml, exposure time of 48 hours, and at 0.6 ml, in both exposure times and all treatments with combined doses, significantly reduced the cell division rate, proving to be cytotoxic. No treatment resulted in a significant number of cellular aberrations in A. cepa cells, therefore, the flavorings, under the conditions studied, were non- mutagenic.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2015-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100183Food Science and Technology v.35 n.1 2015reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457X.6596info:eu-repo/semantics/openAccessMarques,Gleuvânia SantanaSilva,Sara Iolanda de Oliveira daSousa,João Marcelo de Castro eFerreira,Paulo Michel PereiraPeron,Ana Paulaeng2015-05-06T00:00:00Zoai:scielo:S0101-20612015000100183Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2015-05-06T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Cytotoxic and genotoxic potential of liquid synthetic food flavorings evaluated alone and in combination
title Cytotoxic and genotoxic potential of liquid synthetic food flavorings evaluated alone and in combination
spellingShingle Cytotoxic and genotoxic potential of liquid synthetic food flavorings evaluated alone and in combination
Marques,Gleuvânia Santana
food additive
toxicity at the cellular level
meristematic cells of Allium cepa roots
title_short Cytotoxic and genotoxic potential of liquid synthetic food flavorings evaluated alone and in combination
title_full Cytotoxic and genotoxic potential of liquid synthetic food flavorings evaluated alone and in combination
title_fullStr Cytotoxic and genotoxic potential of liquid synthetic food flavorings evaluated alone and in combination
title_full_unstemmed Cytotoxic and genotoxic potential of liquid synthetic food flavorings evaluated alone and in combination
title_sort Cytotoxic and genotoxic potential of liquid synthetic food flavorings evaluated alone and in combination
author Marques,Gleuvânia Santana
author_facet Marques,Gleuvânia Santana
Silva,Sara Iolanda de Oliveira da
Sousa,João Marcelo de Castro e
Ferreira,Paulo Michel Pereira
Peron,Ana Paula
author_role author
author2 Silva,Sara Iolanda de Oliveira da
Sousa,João Marcelo de Castro e
Ferreira,Paulo Michel Pereira
Peron,Ana Paula
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Marques,Gleuvânia Santana
Silva,Sara Iolanda de Oliveira da
Sousa,João Marcelo de Castro e
Ferreira,Paulo Michel Pereira
Peron,Ana Paula
dc.subject.por.fl_str_mv food additive
toxicity at the cellular level
meristematic cells of Allium cepa roots
topic food additive
toxicity at the cellular level
meristematic cells of Allium cepa roots
description This study aimed to evaluate the cytotoxic and genotoxic potential of food flavorings (Strawberry, Condensed Milk and Chocolate) on Allium cepa meristematic root cells, with exposure times of 24 and 48 hours. Cytotoxic and mutagenic potential were evaluated separately at doses of 0.2, 0.4 and 0.6 ml and in combination, in which for each dose, the same dose of one other flavoring was combined. The results were analyzed by the Chi-square test (p <0.05). The Strawberry flavor in both exposure times and the three studied doses, the Condensed Milk at 0.6 ml in the 48 hour exposure time, the Chocolate flavor at 0.4 ml, exposure time of 48 hours, and at 0.6 ml, in both exposure times and all treatments with combined doses, significantly reduced the cell division rate, proving to be cytotoxic. No treatment resulted in a significant number of cellular aberrations in A. cepa cells, therefore, the flavorings, under the conditions studied, were non- mutagenic.
publishDate 2015
dc.date.none.fl_str_mv 2015-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100183
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100183
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457X.6596
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.35 n.1 2015
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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